Journal
Coffee notes & stories.
Espresso Masterclass #4 — Grind Science: Particle Distribution, Fines & Heat
Dial in the shot? You're really dialling in a particle distribution — and once you can see it, guesswork disappears. Welcome to the fourth...
Read →Espresso Masterclass #3 — Debunking the 25-Second, 9-Bar Espresso Myths
Two of the most repeated numbers in coffee — 25 seconds and 9 bars — are not scientific truths. They are historical accidents we...
Read →Espresso Masterclass #2 — The Numbers That Replace Guesswork: TDS, EY & Refractometry in Practice
If you can't measure it, you're guessing. Espresso mastery begins the moment you replace opinion with numbers.Welcome to the second installment of the Espresso...
Read →Espresso Masterclass #1 — The Science of Espresso: Why Great Shots Are Physics, Not Luck
Every great espresso is the same physics playing out under your portafilter — water pushed through a bed of coffee, resistance falling, flavour dissolving...
Read →SCA Brewing & Sensory Dual Foundation: Two Certifications, One Course
Two global SCA certifications. Two pillars of specialty coffee — how to taste it and how to brew it — taught together as one...
Read →SCA Coffee Sustainability Foundation: What You'll Learn in Every Module
Specialty coffee depends on a fragile chain of farmers, climate, soil, water, communities and markets. The SCA Coffee Sustainability Foundation course gives you the...
Read →SCA Introduction to Coffee: Your Complete Gateway into Specialty Coffee
From a wild Ethiopian fruit to the espresso in your cup — the complete coffee story in one foundational course. The SCA Introduction to...
Read →SCA Roasting Professional: What You'll Learn in Every Module
The Foundation level taught you to roast. Intermediate taught you to execute profiles. Professional teaches you to design them — molecule by molecule, decision...
Read →SCA Roasting Intermediate: What You'll Learn in Every Module
Control the curve, match the color, and master the science of heat. A module-by-module guide to the SCA Roasting Intermediate course at Tasse Coffee...
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